Veggie Steaks : A little different and low carb

Today I am sharing two recipe suggestions you may wish to try.

My first suggestion is Parmesan Cabbage Steaks. The cabbage steaks roast on a delicious layer of parmesan cheese. Then, when you flip them over after baking, they come out roasted and crunchy and coated in cheese. It’s no wonder they are fast becoming a new and favourite way to eat cabbage.

Ingredients

Serves 8
1 cup parmesan cheese, shredded
3 tablespoons oil
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 head cabbage

Instructions
1. Cut a head of cabbage into eight evenly thick slices.
2. Preheat your oven to 450 degrees. Line two large baking sheets with parchment paper and set aside.
3. In a medium bowl stir together the parmesan cheese, oil, Italian seasoning, garlic powder, salt, pepper and paprika in a small bowl until well combined.
4. Place the cheese mixture in eight equal mounds on the two baking sheets — four on one and four on the other.
5. Use the back of a spoon to spread out about the size of each cabbage slice. Place a cabbage slice down on each cheese mixture spot.
6. Bake in the oven until cabbage is tender-crisp and you can see a golden brown crust of Parmesan cheese seeping out from the bottom of the cabbage — about 16 to 18 minutes. Halfway through, rotate pans between top and bottom racks and from front to back so the cabbage cooks evenly.
7. Remove the cabbage from the oven and let sit for about five minutes. Then, use a spatula to flip the cabbage and cheese crust over.
8. Place the pans back in the oven and bake another eight minutes. Remove from the oven and serve.

Nutrition
Carbohydrates: 9g | Protein: 5g | Fat: 9g

Photo Credit and more details about this recipe can be seen here

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My second suggestion is Roasted Cauliflower Steak & Spanakopita Melts.

Spanakopita is a popular Greek savoury pie made of perfectly flaky phyllo dough with a comforting filling of spinach and feta cheese nestled in. If you're not familiar with phyllo dough, it is basically layered sheets of tissue-thin pastry dough.

However, in this 'carb swap' recipe, we take all the flavours of the Greek spinach pie, spanakopita, and put it on a low-carb roasted cauliflower steak. Plus, because you don't have to deal with the fussy layers of phyllo, it's so much easier.

Ingredients

Four Servings
2 medium heads cauliflower
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt
¼ cup chopped shallot
1 (11 ounce) package baby spinach
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 clove garlic, grated
¼ teaspoon ground pepper
½ cup part-skim ricotta cheese
6 tablespoons crumbled feta cheese
½ cup shredded/grated smoked Cheddar cheese

Method
1. Arrange racks in middle and upper third of oven; preheat to 450 degrees F. / Gas Mark 8 / 230 degrees C. Line a large rimmed baking sheet with foil.
2. Remove any outer leaves from cauliflower, but keep stems intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the centre of each head to make 4 cauliflower "steaks." (Reserve remaining cauliflower for another use.) Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with salt.
3. Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
4. Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
5. Turn the broiler/grill to high. Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons Cheddar. Broil/grill the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve immediately.

Nutrition Facts (per serving)
22g Fat 13g Carbs 17g Protein
Photo Credit and more details about this recipe can be seen here

If you need help with weight/measurement conversion please see here

This blog brings a variety of recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan